JP3896299B2 - Taste emulsified oil and fat composition - Google Patents
Taste emulsified oil and fat composition Download PDFInfo
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- JP3896299B2 JP3896299B2 JP2002075303A JP2002075303A JP3896299B2 JP 3896299 B2 JP3896299 B2 JP 3896299B2 JP 2002075303 A JP2002075303 A JP 2002075303A JP 2002075303 A JP2002075303 A JP 2002075303A JP 3896299 B2 JP3896299 B2 JP 3896299B2
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Description
【0001】
【発明の属する技術分野】
本発明は、コーヒーや紅茶のような嗜好飲料用の新規な呈味性乳化油脂組成物に関する。
また、本発明は、乳化油脂組成物に高感度甘味料であるアセスルファムカリウムと濃縮風味改良剤を含有する呈味性乳化油脂組成物に関する。
【0002】
【従来の技術】
従来、液体飲料物の風味及び甘味を賦与する方法としては、▲1▼液体飲料物そのものにあらかじめ適量の風味改良剤又は甘味料を添加する方法や▲2▼風味改良剤及び/又は甘味料を飲用するときに加える方法等があったが、いずれの方法も、甘味源として、砂糖や水飴のような甘味料を使用した場合、固形分の増加に伴う粘度の増加がみられ、飲んだときの後味が良くないという問題があり、さらに、乳固形分に含まれるタンパク質を含有する飲料の場合、甘味料を含有させたまま長期間保存したときに褐変反応が発現するという問題があった。また、甘味源として、高感度甘味料を使用する場合、褐変反応は抑制できるが、風味は必ずしも満足できるものではなかった。
また、アセスルファムカリウムとステビアを配合した合成甘味料(特開2001−258502公報)が提案されている。さらにまた、アセスルファムカリウムとエリスリトールを配合した甘味料(特開2001−321114公報)が提案されている。これらの甘味料は、いずれもコーヒーや紅茶などに添加するクリーム等の乳化組成物に配合する態様が開示されているが、これらの組み合わせは以下の試験例に述べるように必ずしも好ましい甘味料とはいえない。
【0003】
【発明が解決しようとする課題】
一般にコーヒーや紅茶などの嗜好性飲料を飲用するときには多くの場合、甘味料とクリームを加えて、マイルドでクリーミィな風味を味わうことが一般化してきているが、特に最近は、種々の風味を加えて新しい風味のコーヒー、紅茶を楽しむことが増えてきている。しかし甘味料を用いたときには、甘味料の添加量の増加に伴う粘度の増加があったり、飲用後に後味が良くなかったり、甘味料を含有させたまま長期間保存したときに褐変反応が発現するという問題を解決することができなかった。
そこで、本発明では、コーヒー、紅茶等の嗜好性飲料を飲用するときに、従来、得られなかった風味の改善という新しい効能を発揮する甘味料を提供するものであり、数ミリリットル程度の呈味性の乳化油脂組成物を嗜好性飲料に加えることによって、新しい嗜好飲料の楽しみ方を提供することを課題とする。
すなわち、本発明では、アセスルファムカリウムを共存させた呈味性乳化油脂組成物をコーヒーや紅茶等の飲料に添加することによって、単に甘味料を添加した効果ばかりでなく、ミルク風味を改良できることを見出したものである。
【0004】
【課題を解決するための手段】
本発明の呈味性乳化油脂組成物は、通常のコーヒー・紅茶に添加するクリームにさらに甘味料及びミルク風味改良剤としての効果も発揮せしめるものであり、具体的には、乳固形分とアセスルファムカリウムを共存させることにより達成することができる。ミルク風味を改善し、さらに、風味改良剤とも共存させることにより、より一層のミルク風味を改良することができる。
本発明においては、高感度甘味料を添加し、高い甘味度を示す乳化油脂組成物を高甘味乳化油脂組成物と呼称する場合もある。
本発明では、油脂、乳固形分、乳化剤、pH調整剤からなる乳化油脂組成物にアセスルファムカリウムと風味改良剤を添加することにより、ミルク風味と風味改良剤の効果を引き立たせることが可能になり、しかも、甘味質は砂糖のそれと非常に近くなり、高感度甘味料を用いていると感じられないほどに改良された。
本発明の呈味性乳化油脂組成物は、乳固形分を含有する乳化油脂組成物に高感度甘味料であるアセスルファムカリウムと必要によって各種フレーバー(風味改良剤)を含有することによって、甘味と風味を同時にしかも少量で効果が発現することができる。
本発明で用いる風味改良剤としては、通常の乳飲料やクリームに用いられるミルクフレーバー又はミルクフレーバー組成物やキャラメルフレーバーのような乳固形分と共存して好ましい風味を呈するものであれば、どのようなものでも使用することができる。風味改良剤としては、バニラ、チョコレート、アーモンド、ヘーゼルナッツ、キャラメル、シナモン、シュガー、コンデンスミルク、メイプル、カスタード等の着香料を適宜用いることができる。
【0005】
本発明の呈味性乳化油脂組成物の効能は、以下のようにして試験した。
試験は、油脂20%、乳化剤1%とpH調整剤1.0%から構成される乳化系に、乳固形分として脱脂粉乳3%、甘味度200になるように蔗糖、アスパルテーム、スクラロース、エリスリトール、キシリトール、ステビア、アセスルファムカリウムの中から選択される1種又は2種類を添加し、得られる組成物をコーヒーに加えてミルクの風味と甘味質を評価した。
甘味度200は、この呈味性乳化油脂組成物を140mlのコーヒーに呈味性乳化油脂組成物を5mlを添加したときにコーヒーの甘味度が7になるように設定した値である。さらに、これに風味改良剤を添加し、甘味剤の違いによる風味の変化を総合的に評価した。
ミルクの風味は、強いものを5、弱いものを1とし、5段階で評価した。甘味の総合評価及び風味の総合評価は、良いものを5、悪いものを1とし、5段階で評価した。
【0006】
試験例
【表1】
※(注)
(1)アスパルテーム;東ソー(株)(製造)・武田薬品工業(株)(販売)、(2)スクラロース;三栄源エフエフアイ(株)、(3)エリスリトール;日研化学(株)、(4)キシリトール;「キシリット」東和化成工業(株)、(5)酵素処理ステビア;「アルファGスイートKF」丸善製薬
【0007】
【試験結果】
試験の結果、以下の評価が得られた。
(1)甘味源を蔗糖とした場合、甘味度200の蔗糖量は乳化物の液状状態を保つことができなかった。したがって、蔗糖はこのような高甘味乳化油脂組成物の原料として使用できないことが判明した。
(2)アスパルテームを添加した試験例1、4、7はいずれも保存中に甘味が劣化し高甘味乳化油脂組成物の原料として不適であった。
(3)ミルクの風味は、高感度甘味料を添加すると強くなる傾向があった。特にアセスルファムカリウムを添加した場合に顕著であった。スクラロースあるいはアセスルファムカリウムには乳固形分を含有させた場合、ミルク風味を増強する作用があることが確認できた。
【0008】
(4)甘味の評価結果をみると、スクラロース、アスパルテームは、試験番号1、2にみられるように乳化系に単独添加した場合には問題ない甘味質であったが、乳固形分配合系では後味に異質なえぐ味を感じるようになりアセスルファムカリウムのようなミルク風味を増強する効果をもたないことがわかった。さらに、風味改良剤を加えた系ではアセスルファムカリウムは後味の良い良質な甘味質となる(試験番号6、9)のに比較して、アスパルテーム、スクラロースでは後味に異質なえぐ味が生じ(試験番号7、8)アセスルファムカリウム添加系にみられるミルク風味の増強効果は得られなかった。
(5)甘味剤の総合評価に見られるように、アセスルファムカリウムは乳固形及び/又は風味改良剤との風味増強効果を有した。
(6)風味の総合評価に表れているように、風味改良剤を添加した系では、アセスルファムカリウム配合系の風味改良効果が向上した。
(7)アセスルファムカリウムと糖アルコールあるいはステビアの組み合わせでは、ミルクの風味に関わる乳固形分との相乗作用は得られなかった。
(8)アセスルファムカリウムに糖アルコールあるいはステビアを添加すると甘味の総合評価が悪くなった。
【0009】
【発明の実施の形態】
本発明の呈味性乳化油脂組成物は、上述するように通常の乳化油脂組成物を調製する方法で容易に製造できる。また、本発明の呈味性乳化油脂組成物は、家庭用商品として市場で販売することができるが、ファミリーレストランやチェーン喫茶などにおける簡単呈味剤として用いれば、より一層その特色を生かすことができる。
【0010】
本発明の上述する呈味性の乳化油脂組成物の製造方法は、以下の通りである。乳固形分と脂肪を含む乳化物は、常法で調製できる。所定量の油脂と乳化剤を混合加温して後、所定の固形分を含有する乳原料を溶解した温水に撹拌しながら徐々に加え予備的に乳化する。これを均質機にて脂肪を細粒化する。均質圧力は100kg/cm2以上であることが好ましい。また、使用する油脂は、植物油脂、動物油脂いずれも使用可能であり、その配合量は10以上40%以下で配合できるが、好ましくは20〜30%である。
【0011】
また、使用する乳固形分は、クリーム、生乳、脱脂乳、ホエー、脱脂粉乳、脱脂練乳及びそれらの分離、精製物であるカゼインナトリウム、ホエータンパク濃縮物等を用いるが、乳固形分の存在は、1.0〜10%までのものであれば、使用可能で、好ましくは2.0〜5.0%である。乳固形分が、少ないと乳成分の風味が生かされず、多いとその割合に比例した本来の風味効果が得られなくなる。また、乳化剤は、0.5〜2.0%配合できる。乳化剤の配合量が少ないと乳化物を得ることができず、配合量より多い場合、それ以上の効果が得られない。
【0012】
アセスルファムカリウムは、0.5〜1.5%配合できる。アセスルファムカリウムの配合量が少ないと所定の甘味を得られず、ミルク風味を増強できない。配合量が多いと、甘味が高すぎて良質なミルク風味を得られない。pH調整剤は、0.2〜2.0%配合できる。pH調整剤の配合量が少ないと、pHの緩衝効果がなく、配合量が多いと、呈味性乳化油脂組成物の本来の風味が悪くなる。
風味改良剤は、0.5〜5.0%配合できる。風味改良剤の配合量が少ないと、風味改良の効果が得られず、配合量が多いと、ミルクの風味を減退させる。
本発明の呈味性乳化油脂組成物は、殺菌冷却するが、殺菌条件は、低温殺菌・高温短時間殺菌いずれも可能であり、得られた呈味成分は、乳原料を水に溶解する時点で加えることができ、殺菌後でも劣化することはない。
【0013】
【実施例1】
植物油脂(太陽油脂(株)製)20重量部に乳化剤としてポリグリエステル(三菱化学フーズ(株)製)0.4重量部、レシチン(日清精油(株)製)0.2重量部、カゼインナトリウム(アーラフーズ(株)製)3.0重量部を添加し、70℃に加熱し、これを油系とした。一方、65重量部の約50℃の水に脱脂粉乳(雪印乳業(株)製)4.0重量部、pH調整剤(リン酸2K(太平化学(株)製)0.4重量部、アセスルファムカリウム(武田薬品工業(株)製)1.0重量部を溶解し、65℃まで加熱し、これを水系とした。
水系に油系を添加し、TKホモミキサーで10分間予備乳化した。予備乳化の間に風味改良剤A(バニラフレーバー(長谷川香料(株)製)を1.0重量部添加した。予備乳化終了後、全ミックスを100重量部に標準化し、引き続き均質機で100kg/cm2の圧力で脂肪球を細粒化した。脂肪球の細粒化後、直接殺菌機で140℃4秒の処理をし、再均質を100kg/cm2かけて冷却し、呈味性乳化油脂組成物を得た。得られた本呈味性乳化油脂組成物をコーヒー140mlに対し5ml添加すると、良質なミルク風味と甘味を有し、風味改良剤Aはアセスルファムカリウムとの相乗効果によりより好ましい風味を得ることができた。
【0014】
【実施例2】
植物油脂30重量部に乳化剤として、ポリグリエステル0.6重量部、レシチン0.2重量部を添加し、70℃に加熱しこれを油系とした。一方、55重量部の約50℃の水に脱脂粉乳4.0重量部、pH調整剤1.0重量部、アセスルファムカリウム0.5重量部を溶解し、65℃まで加熱し、これを水系とした。
水系に油系を添加しTKホモミキサーで10分間予備乳化した。予備乳化の間に風味改良剤B(チョコレートフレーバー(曽田香料(株)製))を1.2重量部添加した。予備乳化終了後、全ミックスを100重量部に標準化し、引き続き均質機で150kg/cm2の圧力で脂肪球を細粒化した。脂肪球の細粒化後、直接殺菌機で140℃2秒の処理をし、再均質を150kg/cm2かけて冷却し呈味性乳化油脂組成物を得た。得られた呈味性乳化油脂組成物をコーヒー140mlに対し5ml添加すると、良質なミルク風味と甘味を有し、風味改良剤Bはアセスルファムカリウムとの相乗効果によりより一層好ましい風味を得ることができた。
【0015】
【比較例1】
植物油脂20重量部に乳化剤として、ポリグリエステルとレシチンを合わせて0.6重量部(実施例1と同量)を添加し、70℃に加熱し、これを油系とした。一方、65重量部の約50℃の水に脱脂粉乳3.0重量部、pH調整剤1.0重量部、スクラロース(三栄源エフエフアイ(株)製)0.3重量部を溶解し、65℃まで加熱し、これを水系とした。水系に油系を添加し、TKホモミキサーで10分間予備乳化した。予備乳化の間に上記実施例1の風味改良剤Aを1.0重量部添加した。予備乳化終了後、全ミックスを100重量部に標準化し、引き続き均質機で100kg/cm2の圧力で脂肪球を細粒化した。脂肪球の細粒化後、直接殺菌機で140℃4秒の処理をし、再均質を100kg/cm2かけて冷却し、製品を得た。
得られた製品をコーヒー140mlに対し5ml添加するとミルク風味はコクに欠け、また、風味改良剤Aは単品添加による効力レベルを越えることなく、いずれも実施例1に劣った。
【0016】
【比較例2】
植物油脂30重量部に乳化剤として、ポリグリエステルとレシチンを合わせて0.8重量部(実施例2と同量)を添加し、70℃に加熱し、これを油系とした。一方、55重量部の約50℃の水に脱脂粉乳4.0重量部、pH調整剤1.0重量部アセスルファムカリウム0.2重量部及びスクラロース0.25重量部を溶解し、65℃まで加熱し、これを水系とした。
水系に油系を添加し、TKホモミキサーで10分間予備乳化した。予備乳化の間に実施例2の風味改良剤Bを1.2重量部添加した。予備乳化終了後、全ミックスを100重量部に標準化し、引き続き均質機で150kg/cm2の圧力で脂肪球を細粒化した。脂肪球の細粒化後、直接殺菌機で140℃2秒の処理をし、再均質を150kg/cm2かけて冷却し製品を得た。
得られた製品をコーヒー140mlに対し5ml添加するとミルク風味は、脱脂粉乳の粉っぽさが抜けきらず、また、風味改良剤Bは単品添加による効力レベルを越えることなく、いずれも実施例2に劣った。
【0017】
【発明の効果】
通常の乳化油脂組成物を調製する方法で容易に製造できる本発明の呈味性乳化油脂組成物は、ミルク風味と風味改良剤の効果を引き立たせることが可能であり、しかも、甘味質は砂糖のそれと非常に近く、高感度甘味料を用いていると感じられないほどに改良簡便に嗜好飲料の甘味及び風味を変えることができる。
また、乳系飲料に添加しても、広い温度帯で保存可能であり、長期間にわたって安定状態を維持することができる。また、家庭用商品として市販可能であるが、特にファミリーレストランやチェーン喫茶などにおいて簡単呈味剤として用いれば、より一層効果を本発明の呈味性乳化油脂組成物の効能を発揮することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a novel taste-emulsifying oil / fat composition for beverages such as coffee and tea.
The present invention also relates to a taste-providing emulsified oil / fat composition containing acesulfame potassium, which is a high-sensitivity sweetener, and a concentrated flavor improving agent, in the emulsified oil / fat composition.
[0002]
[Prior art]
Conventionally, as a method for imparting the flavor and sweetness of a liquid beverage, (1) a method of adding an appropriate amount of a flavor improver or sweetener to the liquid beverage in advance, or (2) a flavor improver and / or sweetener is used. There was a method to add when drinking, but when using a sweetener such as sugar or chickenpox as a sweetness source, the viscosity increased with the increase in solid content, and when drinking There is a problem that the aftertaste is not good. Further, in the case of a beverage containing a protein contained in milk solids, there is a problem that a browning reaction appears when stored for a long time while containing a sweetener. Moreover, when a highly sensitive sweetener is used as a sweetness source, the browning reaction can be suppressed, but the flavor is not always satisfactory.
A synthetic sweetener (Japanese Patent Laid-Open No. 2001-258502) containing acesulfame potassium and stevia has been proposed. Furthermore, a sweetener (Japanese Patent Laid-Open No. 2001-321114) containing acesulfame potassium and erythritol has been proposed. Although these sweeteners are disclosed in an embodiment in which they are blended in an emulsion composition such as a cream added to coffee or tea, etc., these combinations are not necessarily preferred sweeteners as described in the following test examples. I can't say that.
[0003]
[Problems to be solved by the invention]
In general, when drinking beverages such as coffee and tea, it has become common to add sweeteners and creams to taste mild and creamy flavors, but recently, various flavors have been added. New flavors of coffee and tea are increasingly being enjoyed. However, when a sweetener is used, the viscosity increases with an increase in the amount of sweetener added, the aftertaste is not good after drinking, or a browning reaction occurs when stored for a long time with the sweetener contained Could not solve the problem.
Therefore, the present invention provides a sweetener that exhibits a new effect of improving flavor that has not been obtained in the past when drinking beverages such as coffee and tea, and has a taste of several milliliters. It is an object of the present invention to provide a new way to enjoy a tasted beverage by adding an emulsified emulsified fat composition to the tasted beverage.
That is, in the present invention, it has been found that by adding a taste emulsified emulsified oil and fat composition coexisting with acesulfame potassium to beverages such as coffee and tea, it is possible to improve not only the effect of adding a sweetener but also the milk flavor. It is a thing.
[0004]
[Means for Solving the Problems]
The taste emulsified emulsified oil / fat composition of the present invention further exhibits effects as a sweetener and a milk flavor improving agent in a cream added to ordinary coffee / tea. Specifically, milk solids and acesulfame This can be achieved by coexisting potassium. By further improving the milk flavor and coexisting with the flavor improving agent, the milk flavor can be further improved.
In the present invention, an emulsified oil / fat composition to which a high-sensitivity sweetener is added and exhibits a high degree of sweetness may be referred to as a highly sweet emulsified oil / fat composition.
In the present invention, by adding acesulfame potassium and a flavor improver to an emulsified oil composition comprising an oil and fat, milk solids, an emulsifier, and a pH adjuster, it becomes possible to enhance the effect of the milk flavor and flavor improver. Moreover, the sweetness is very close to that of sugar, and it is improved so that it is not felt that a high-sensitivity sweetener is used.
The flavorable emulsified oil / fat composition of the present invention contains sweet milk and flavor by containing acesulfame potassium, which is a high-sensitivity sweetener, and various flavors (flavor improvers) as necessary in the emulsified oil / fat composition containing milk solids. At the same time, the effect can be expressed in a small amount.
As the flavor improver used in the present invention, any milk flavor or milk flavor composition used in ordinary milk beverages and creams or milk flavor components and caramel flavors can be used as long as they exhibit a desirable flavor. Anything can be used. As the flavor improving agent, flavoring agents such as vanilla, chocolate, almond, hazelnut, caramel, cinnamon, sugar, condensed milk, maple, custard and the like can be used as appropriate.
[0005]
The efficacy of the taste emulsified emulsified oil / fat composition of the present invention was tested as follows.
The test consists of an emulsified system composed of 20% oil and fat, 1% emulsifier and 1.0% pH adjuster, sucrose, aspartame, sucralose, erythritol, xylitol, so that the milk solid content is 3% and the sweetness is 200. One or two kinds selected from stevia and acesulfame potassium were added, and the resulting composition was added to coffee to evaluate the flavor and sweetness of milk.
The sweetness degree 200 is a value set so that the sweetness degree of coffee becomes 7 when 5 ml of the tasteful emulsified oil composition is added to 140 ml of coffee. Furthermore, a flavor improving agent was added thereto, and the change in flavor due to the difference in sweetener was comprehensively evaluated.
The flavor of milk was evaluated with 5 levels, with 5 being strong and 1 being weak. The overall evaluation of sweetness and the overall evaluation of flavor were evaluated in 5 steps, with 5 being good and 1 being bad.
[0006]
Test example [Table 1]
※(note)
(1) Aspartame; Tosoh Corporation (Manufacturing), Takeda Pharmaceutical Co., Ltd. (Sales), (2) Sucralose; Saneigen FFI Corporation, (3) Erythritol; Nikken Chemicals Corporation, (4) ) Xylitol; “Xylit” Towa Kasei Kogyo Co., Ltd., (5) Enzyme-treated stevia; “Alpha G Sweet KF” Maruzen Pharmaceutical Co., Ltd.
【Test results】
As a result of the test, the following evaluations were obtained.
(1) When sucrose was used as the sweetness source, the amount of sucrose having a sweetness level of 200 could not maintain the liquid state of the emulsion. Therefore, it has been found that sucrose cannot be used as a raw material for such a highly sweet emulsified oil composition.
(2) Test Examples 1, 4, and 7 to which aspartame was added were all unsuitable as raw materials for highly sweetened emulsified oils and fat compositions because the sweetness deteriorated during storage.
(3) The flavor of milk tended to become stronger when a high-sensitivity sweetener was added. This was particularly noticeable when acesulfame potassium was added. It was confirmed that sucralose or acesulfame potassium has an effect of enhancing milk flavor when milk solids are contained.
[0008]
(4) Looking at the evaluation results of sweetness, sucralose and aspartame were sweet when there was no problem when added alone to the emulsification system as seen in Test Nos. 1 and 2. It became clear that there was no effect of enhancing the milk flavor like acesulfame potassium because it felt a peculiar taste aftertaste. Furthermore, acesulfame potassium has a good sweetness with good aftertaste in the system to which a flavor improver is added (Test Nos. 6 and 9), and aspartame and sucralose have a different taste in the aftertaste (Test No. 7, 8) The milk flavor enhancement effect seen in the acesulfame potassium addition system was not obtained.
(5) As seen in the overall evaluation of sweeteners, acesulfame potassium had a flavor enhancing effect with milk solids and / or flavor improvers.
(6) As shown in the overall evaluation of the flavor, the flavor improving effect of the acesulfame potassium-containing system was improved in the system to which the flavor improving agent was added.
(7) In the combination of acesulfame potassium and sugar alcohol or stevia, a synergistic effect with milk solids related to the flavor of milk was not obtained.
(8) Addition of sugar alcohol or stevia to acesulfame potassium deteriorated the overall evaluation of sweetness.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The tasty emulsified oil / fat composition of the present invention can be easily produced by a method for preparing a normal emulsified oil / fat composition as described above. In addition, the taste-emulsifying emulsified fat composition of the present invention can be sold in the market as a household product, but if it is used as a simple flavoring agent in a family restaurant, a chain cafe, etc., its characteristics can be further utilized. it can.
[0010]
The method for producing the above-described taste-emulsified oil / fat composition of the present invention is as follows. Emulsions containing milk solids and fat can be prepared by conventional methods. A predetermined amount of oil and emulsifier and an emulsifier are mixed and heated, and then gradually added with stirring to warm water in which a milk raw material containing a predetermined solid content is dissolved, and preliminarily emulsified. The fat is refined with a homogenizer. The homogeneous pressure is preferably 100 kg / cm 2 or more. Moreover, the fats and oils to be used can use both vegetable fats and oils and animal fats and oils, and the blending amount can be 10 to 40%, preferably 20 to 30%.
[0011]
The milk solids used are cream, raw milk, skim milk, whey, skim milk powder, skim condensed milk and their separation, purified casein sodium, whey protein concentrate, etc. If it is up to 1.0 to 10%, it can be used, preferably 2.0 to 5.0%. When the milk solid content is small, the flavor of the milk component is not utilized, and when it is large, the original flavor effect proportional to the ratio cannot be obtained. Moreover, 0.5 to 2.0% of emulsifier can be mix | blended. If the blending amount of the emulsifier is small, an emulsion cannot be obtained, and if it is greater than the blending amount, no further effect can be obtained.
[0012]
Acesulfame potassium can be blended in an amount of 0.5 to 1.5%. If the amount of acesulfame potassium is small, the predetermined sweetness cannot be obtained, and the milk flavor cannot be enhanced. If the amount is too large, the sweetness is too high to obtain a good milk flavor. The pH adjuster can be blended in an amount of 0.2 to 2.0%. When the blending amount of the pH adjuster is small, there is no pH buffering effect, and when the blending amount is large, the original flavor of the taste-providing emulsified oil composition becomes worse.
A flavor improvement agent can be mix | blended 0.5 to 5.0%. When the blending amount of the flavor improving agent is small, the effect of improving the flavor cannot be obtained. When the blending amount is large, the flavor of milk is reduced.
The taste emulsified emulsified fat composition of the present invention is sterilized and cooled, but the sterilization conditions can be either pasteurized or sterilized at high temperature for a short time, and the obtained flavor components are dissolved at the time when the milk raw material is dissolved in water. It can be added with no deterioration even after sterilization.
[0013]
[Example 1]
20 parts by weight of vegetable oil (made by Taiyo Oil & Fat Co., Ltd.), 0.4 parts by weight of polyglyceride (made by Mitsubishi Chemical Foods Co., Ltd.) as an emulsifier, 0.2 part by weight of lecithin (made by Nisshin Seimitsu Co., Ltd.), sodium caseinate (Arafuse) 3.0 parts by weight were added and heated to 70 ° C. to make an oil system. On the other hand, skim milk powder (manufactured by Snow Brand Milk Products Co., Ltd.) 4.0 parts by weight in about 50 ° C. water at 65 parts by weight, pH adjuster (phosphoric acid 2K (manufactured by Taihei Chemical Co., Ltd.) 0.4 parts by weight, acesulfame potassium (Takeda Pharmaceutical) 1.0 part by weight of Kogyo Co., Ltd. was dissolved and heated to 65 ° C. to obtain an aqueous system.
The oil system was added to the water system and pre-emulsified with a TK homomixer for 10 minutes. During pre-emulsification, 1.0 part by weight of flavor improver A (Vanilla flavor (Hasegawa Fragrance Co., Ltd.)) was added.After pre-emulsification, the total mix was standardized to 100 parts by weight, and then 100 kg / cm 2 with a homogenizer. The fat globules were refined with the pressure of 1. After the fat globules were refined, they were directly treated with a sterilizer at 140 ° C for 4 seconds, cooled at 100 kg / cm 2 and re-homogenized, and the composition of a taste emulsified fat When 5 ml of the obtained emulsifying emulsified oil composition is added to 140 ml of coffee, it has a good milk flavor and sweetness, and the flavor improving agent A has a more favorable flavor due to a synergistic effect with acesulfame potassium. Could get.
[0014]
[Example 2]
As an emulsifier, 0.6 parts by weight of polyglyceryl ester and 0.2 parts by weight of lecithin were added to 30 parts by weight of vegetable fats and oils and heated to 70 ° C. to make an oil system. On the other hand, skim milk powder 4.0 parts by weight, pH adjuster 1.0 part by weight, and acesulfame potassium 0.5 part by weight were dissolved in 55 parts by weight of water at about 50 ° C. and heated to 65 ° C. to obtain an aqueous system.
The oil system was added to the water system and pre-emulsified with a TK homomixer for 10 minutes. During pre-emulsification, 1.2 parts by weight of flavor improver B (chocolate flavor (manufactured by Hamada Fragrance Co., Ltd.)) was added. After the pre-emulsification was completed, the entire mix was standardized to 100 parts by weight, and fat globules were subsequently finely granulated with a homogenizer at a pressure of 150 kg / cm 2 . After comminution of the fat globules, and the 140 ° C. for 2 seconds treated directly sterilizer, to obtain a cooled again homogeneous over 150 kg / cm 2 tasty emulsified oil composition. When 5 ml of the obtained emulsifying emulsified oil / fat composition is added to 140 ml of coffee, it has a good milk flavor and sweetness, and the flavor improver B can obtain a more favorable flavor due to a synergistic effect with acesulfame potassium. It was.
[0015]
[Comparative Example 1]
As an emulsifier, 0.6 parts by weight (same amount as in Example 1) of polyglycerester and lecithin were added to 20 parts by weight of vegetable oil and fat, and heated to 70 ° C. to make an oil system. On the other hand, 3.0 parts by weight of skim milk powder, 1.0 part by weight of pH adjusting agent, and 0.3 parts by weight of sucralose (manufactured by San-Ei Gen FFI Co., Ltd.) are dissolved in 65 parts by weight of water at about 50 ° C. and heated to 65 ° C. Was water-based. The oil system was added to the water system and pre-emulsified with a TK homomixer for 10 minutes. During the pre-emulsification, 1.0 part by weight of the flavor improving agent A of Example 1 was added. After the pre-emulsification was completed, the entire mix was standardized to 100 parts by weight, and the fat globules were subsequently finely granulated with a homogenizer at a pressure of 100 kg / cm 2 . After the fat globules were refined, they were directly treated with a sterilizer at 140 ° C. for 4 seconds, and rehomogenized to cool at 100 kg / cm 2 to obtain a product.
When 5 ml of the obtained product was added to 140 ml of coffee, the milk flavor was lacking, and the flavor improving agent A was inferior to Example 1 without exceeding the potency level of the single product addition.
[0016]
[Comparative Example 2]
As an emulsifier, 0.8 part by weight (same amount as in Example 2) of polyglycerester and lecithin was added to 30 parts by weight of vegetable oil and fat, and heated to 70 ° C. to make an oil system. On the other hand, skim milk powder 4.0 parts by weight, pH adjuster 1.0 parts by weight acesulfame potassium 0.2 parts by weight and sucralose 0.25 parts by weight were dissolved in 55 parts by weight of water at about 50 ° C. and heated to 65 ° C. to obtain an aqueous system.
The oil system was added to the water system and pre-emulsified with a TK homomixer for 10 minutes. During the pre-emulsification, 1.2 parts by weight of the flavor improver B of Example 2 was added. After the pre-emulsification was completed, the entire mix was standardized to 100 parts by weight, and fat globules were subsequently finely granulated with a homogenizer at a pressure of 150 kg / cm 2 . After the fat globules were refined, they were directly treated by a sterilizer at 140 ° C. for 2 seconds, and rehomogenized to cool at 150 kg / cm 2 to obtain a product.
When 5 ml of the obtained product is added to 140 ml of coffee, the milk flavor does not completely remove the powdery skim milk, and the flavor improver B does not exceed the potency level due to the addition of a single product. inferior.
[0017]
【The invention's effect】
The flavoring emulsified fat composition of the present invention, which can be easily produced by a method for preparing a normal emulsified fat composition, can enhance the effects of milk flavor and flavor improver, and the sweetness is sugar. The sweetness and flavor of the favorite beverage can be changed so that it is very close to that of the present invention and it is not felt that a high-sensitivity sweetener is used.
Moreover, even if it adds to a milk-type drink, it can preserve | save in a wide temperature range, and can maintain a stable state over a long period of time. Moreover, although it can be marketed as a household product, the effect of the taste-emulsifying emulsified oil / fat composition of the present invention can be further enhanced when used as a simple taste agent, particularly in family restaurants and chain cafes. .
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